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Gaeng Kua Sapparod (แกงคั่วสับปะรด) – Curry with Pineapple and Shrimp
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Kua Sapparod (แกงคั่วสับปะรด) – Curry with Pineapple and Shrimp
Laura Chen
4
15 minutes
30 minutes
350
Thai
Main course
Gaeng kua sapparod is a Thai red curry with shrimp, pineapple and coconut milk. You taste the sweetness and acidity of the pineapple against the heat of the curry paste, and Thai basil adds a peppery aroma at the end.
Ingredients
- 400 g shrimp, peeled and deveined
- 160 g fresh pineapple, diced
- 2 tbsp red curry paste
- 400 ml coconut milk
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 makrut lime leaves
- 15 g Thai basil leaves
- 2 tbsp vegetable oil
- Fresh cilantro leaves for garnish
Instructions
- Heat the oil in a wok or large pan over medium heat.
- Add the curry paste and fry it for about 1 minute, until fragrant.
- Add the coconut milk and stir until the curry paste has dissolved completely.
- Add the shrimp and cook until almost done.
- Add the pineapple and bell peppers and cook for another 5 minutes.
- Season the curry with fish sauce and palm sugar and add the makrut lime leaves.
- Simmer for another 5 minutes, until the shrimp are cooked and the vegetables are tender.
- Take the wok off the heat and stir in the Thai basil.
- Serve the curry hot, garnished with fresh cilantro leaves.
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More recipes: Thai recipes · Curry recipes · All Asian recipes